Boneless, skinless chicken breasts can almost always benefit from a marinade, which imparts both moisture and flavor. Most marinades are made from a combination of oil and an acidic ingredient, such ...

Why is so much of the good stuff always sold in grams? Saffron, indisputably and for centuries the globe’s dearest flavoring, begins all its measurements in grams. Most recipes using it call for “a ...

Granola is always a great way to add something nutritious and delicious to your morning routine, but folding the same nuts, seeds and dried fruit into your oats can become mundane. So why not make ...

When it comes to Diwali sweets, there’s no “right” or “wrong” way to enjoy them. Store-bought and catering are more than ...

This pasta dish, a riff on an offering served at Trattoria Bertozzi in Bologna, Italy, is a golden, fresh combination of guanciale (cured pork cheek), fragrant saffron, summery zucchini and short, ...

Since the time of early Egypt, saffron has been the spice of pharaohs, maharajas and kings. The price of saffron at $100 an ounce is often compared to gold. The intensive hand labor is what makes ...

SOME THINGS are expensive for a reason. Saffron is one of them. The scarlet threads are stigmas from the Crocus sativus. Each flower produces just three, which must be harvested by hand, preferably in ...

A simple combination of whole milk and fragrant saffron and rosewater make this a quick flavor enhancer. It’s a key ingredient in Cheetie Kumar’s Lamb Biryani. Toast saffron in a small saucepan over ...

Risotto alla milanese, the traditional accompaniment to osso buco, is flavored with saffron, which is the world's most expensive spice. The deep-red filaments are the dried stigmas of a variety of ...

Boneless, skinless chicken breasts can almost always benefit from a marinade, which imparts both moisture and flavor. Most marinades are made from oil and an acidic ingredient, such as citrus juice, ...